Recettes à essayer (La_Maudite)

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 Brown butter and caper sauce
Author: La_Maudite (---.qc.sympatico.ca)
Date:   04-30-02 23:57
Courtesy of: New Classics with Chef Rob Feenie
Episode: Pasta
Host: Rob Feenie
Yield: 4

N.B. Used with "Raw milk ricotta and mascarpone ravioli"


1/4 lb. unsalted butter
1/4 cup chicken stock
1 tbsp capers, rinsed
2 tbsp lemons, segments


Directions:

1. Place butter in a saucepan over medium-high heat.

2. When butter starts to turn dark brown and has a nutty aroma,remove from heat and whisk in cold chicken stock.

3. Place over low heat and keep warm.

4. Add capers and lemon segments just before serving and season to taste.

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